Joanna Blythman has not started to write this book in order to strengthen prejudices about anything out of a can for food, a jar, a bottle, a package, a plastic bag or tube. But she wanted to show that even avoiding foods obviously unhealthy snacks such as fried, the pasty white bread, cakes and candy industry, it still eats all kinds of dirt.

For the vegetables already cut, fruit juices, yoghurts, cereal bars, aged cheeses “traditional way” and meat “cool beam”, are passed through the mills of the Modern technology than we think. In short, it is virtually impossible to avoid the 6,000 additives in food, flavor enhancers, coating agents, flavoring and anti-caking agents, solvents, preservatives, colorants, correctors acidity, emulsifiers, antioxidants, binding agents, bleaching agents, and sweeteners not to mention a series of “additives” which is not spoken. Meet the author of this charge against the food industry.

How did you get your information?

Joanna Blythman: Public websites plants that provide ingredients to the food industry do not learn, but only serve to promote business. There are also business sites to which you must subscribe to which journalists have no access. Fortunately, the employees of some companies have been willing to help. They provided cover for access to information that have never been revealed publicly. Thus, through a false proof of identity I could subscribe to the annual scholarship Food Ingredients, where food plants are shopping. In 2013, this three-day event was held in the enormous Festhalle the Frankfurter Messe.

For someone like me who likes to eat, living like that, it’s surreal, because we can not absolutely not trust appearances. You think you have to deal with a delicious appetizer of cheese with herbs? This is actually the feta glucono-delta-lactone, an ester of gluconic acid in a cycle that prolongs the shelf life. The biscuits contained no eggs, no butter, no cream, but an apple protein earth, a revolutionary ingredient that “mimics the volume, texture, stability and mouth feel” of a conventional cake.

And why a food producer would use all kinds of spices if there is a mixture of any act which gives the desired characteristics to your base product? So you can scrub your pre-cooked chicken and injected water from a variety of these mixtures that give a taste Chinese, Thai, Moroccan, tandoori, Mexican, Italian or Creole meat. In short, Food Ingredients is outside the domain of farmers and gardeners, but engineers and chemists who think: what nature can do much better and more cost-effectively.

Do we know the health consequences of all these chemical additions?

Joanna Blythman: Food producers who shop in a salon as Food Ingredients do not understand themselves what they buy. For example, they know the substance which ensures that the rolls have all the same brown when they leave the oven. But they know nothing of the scientific process behind the process. The producers leave the safety in numbers, namely: everyone eats, so it’s that it’s safe. How to demonstrate that these are the numbers that I have made a sick patient? But when we see that more and more people suffer from intestinal problems, food allergies, obesity and type 2 diabetes, the report is undeniable.

Consumers are they not hypocrites? We want to eat healthy, but we are not willing to pay the price. A mixed salad bag that stays “fresh” for a week, that’s impossible, right? But the alternative is to buy and wash four kinds of salad.

Joanna Blythman: It’s called food alibi, this mixed salad. It’s an easy way to eat vegetables and to give the impression to eat healthy. There are also some people who find this really good salad. Go shopping at the supermarket is often a routine, one walks along the rays like a robot and always buy the same. And once at home, we throw this bag of salad in the refrigerator, where still rots the rest of the week before. These bags are also the same throughout the year. I am adept because of food depending on the season. I love doing my shopping at the market, then we say: Ah, it’s time to eat asparagus or mushrooms or cauliflower. Healthy eating requires a little effort, but increases creativity in the kitchen.

The new design supermarket where everything is organic, artisanal and authentic are very tempting. But are they really

Joanna Blythman: In general, it can be assumed that organic food contains fewer additives, talking about 28 instead of 300, for example. And in the production of organic food, there are concerns over the animal welfare. But do not blindly believe everything they tell either.

The organic chocolate contains not less sugar than usual, but it’s organic sugar. At the time, my daughter bought for Biological sauce 4 euros the potty. But even when the label mentioned a few things that did not please him. Now she cooks her own chili, which is delicious and costs almost nothing. And it does not take a lot of time, since ultimately the sauce is cooking while you do something else.